I am master at stretching a half pound of hamburger into a meal that feeds a family of four. The trick is mixing it with a can of refried beans! This recipe came together as I perused my canned goods and refrigerated items. I had to be creative with a can of stewed tomatoes for an enchilada sauce, but it worked and was delicious!
Begin by browning a half pound of ground beef. We are quite fortunate to have a brother-in-law that raises grass fed beef. First of all, grassfed products tend to be much lower in total fat than grainfed products. Although grassfed meat is low in “bad” fat (including saturated fat), it gives you from two to six times more of a type of “good” fat called “omega-3 fatty acids.” Lucky for us, some of those smaller, caring family-run businesses still exist. And along with them, sources of food as pure as days past and healthier than ever! Untainted by growth hormones and antibiotics, animals are free to roam in pastures free from pesticides and synthetic fertilizers. Perhaps most importantly, these animals are free to eat the food nature intended. Thank-you Tom!
Drain beef, season with salt and pepper and set aside. Gather your remaining ingredients…large can stewed tomatoes, small can of chopped green chilies, can of refried black beans with roasted red jalapenos, wheat tortillas, cheddar cheese, Greek non-fat yogurt and various spices.
Since we eat very little cheese, I feel justified paying a little extra and buying organic cheese.
Blend the can of tomatoes, 3 T. plain yogurt, 1 T. chili powder, 1 t. cumin, and 1 t. garlic salt.
Add the refried beans and green chilies to the ground beef. Place 1/4c. of meat mixture on one end of the tortilla shell. Add desired amount of cheese. Pour a thin layer of tomato sauce in a 8×11” glass pan.
Roll up tightly and place seam side down in pan. Repeat until pan is full. I still had a fair amount of beef mixture left over, you could easily make a 9×13 pan of these. The left over beef mixture made for a good taco salad the next day!
Pour remaining tomato sauce over enchiladas. Bake for 30-40 minutes in a 350 oven. The last few minutes you can add some shredded cheese if desired.
Top with fresh chopped cilantro, tomatoes, lettuce, green onion and a dollop of Greek yogurt.
We enjoy having Ron’s father eat with us about once a month, and he enjoyed this Mexican fiesta with us!
Beef & Bean Enchiladas
1/2 # ground beef, browned and drained
1 can refried beans
1 sm. can chopped green chilies
1 lg. can stewed tomatoes
1 c. Greek non-fat yogurt
1/2-1 c. cheddar cheese
whole wheat tortillas
1 T. chili powder
1 t. cumin
1 t. garlic salt
Garnish as desired with chopped tomatoes, cilantro, lettuce, green onion and Greek yogurt. Mix beef with beans and chilies. Blend tomatoes with 3 T. Greek yogurt and spices. Place 1/4 c. meat mixture on one end of tortilla, add desired amount of cheese. Roll tightly and place in pan that has a thin layer of tomato sauce over the bottom. Fill pan and pour remaining tomato sauce over enchiladas. Bake at 350 for 30-40 minutes. Add shredded cheese the last few minutes, if desired. Garnish as desired.